Salmon Recipes In Oven

Why hello there, may I impress you with my fancy-looking Baked Salmon? Whether you need a fast, healthy dinner, a meal to wow the crowd, or a simple protein that you can enjoy tonight and eat leftover the next day, this is THE baked salmon recipe for you!

I spent years avoiding buying salmon because I thought it would be too complicated to make, or that worse yet, I’d mess it up and ruin a beautiful piece of fish.

This baked salmon was the very first salmon I learned to cook with confidence. I’ve lost track of how many times I’ve made it since.

It’s become the base of countless easy, delectable salmon recipes like Grilled Salmon in Foil, and it is still a meal I make often, both when I’m cooking for two (Ben and myself) or for a crowd.

This baked salmon has dozens and dozens of glowing reviews and has been viewed millions of times.

Without further ado: what I (and many of you!) are convinced is the very best baked salmon recipe in the world!

Rarely am I so rewarded for so little effort as when I make easy baked salmon. This method is dead simple, but so delicious and so good for you too.

1. Prep: Heat oven to 375°F. Place a large piece of foil on rimmed baking sheet, place salmon fillet on top (skin side down, pink side up). …
2. Season: Combine melted butter and minced garlic. …
3. Bake: Bake salmon for 15-22 minutes, depending on preferred doneness (see notes for internal temperatures).

Baked Salmon

Easy Baked Salmon with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!

Prep: 15min

Total: 30min

Yield: 6

Serving Size: 1 (of 6), 5.3 ounces salmon

Nutrition Facts: servingSize 1 (of 6), 5.3 ounces salmon, calories 180 kcal, Carbohydrate 4 g, Protein 28 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 60 mg, Fiber 1 g

Ingredients:

• 2 pound side of salmon (boneless (skin on or off, depending upon your preference), wild caught if possible)
• 5 sprigs fresh rosemary (or fresh herbs of your choice; do not use dried herbs)
• 2 small lemons (divided, plus extra for serving as desired)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 cloves garlic (peeled and roughly chopped)
• Additional chopped fresh herbs (such as basil, thyme, parsley, dill, or green onion (optional))

Instruction:

1. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
2. Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
3. Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
5. Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
6. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.
7. To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

Garlic Butter Baked Salmon

Sheet Pan Garlic Butter Baked Salmon with crispy potatoes, asparagus and a garlic butter sauce with a touch of lemon. A complete meal on one tray using minimal ingredients you already have in your kitchen! Full of flavour and so easy to make!

Prep: 10min

Total: 35min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 513 kcal, Carbohydrate 19 g, Protein 37 g, Fat 38 g, Saturated Fat 15 g, Cholesterol 154 mg, Sodium 970 mg, Fiber 5 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 pound (500 g) fingerling potatoes, (halved (or Yukon golds or halved white/red baby potatoes))
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt, (divided)
• 1/2 teaspoon cracked black pepper, (divided)
• 4 (6 oz | 170 g) skinless salmon fillets
• 2 1/2 tablespoons minced garlic, (divided)
• 2 tablespoons fresh chopped parsley
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup melted unsalted butter
• 3 bunches asparagus, ((18 spears, woody ends removed))
• 2 tablespoons dry white wine ((substitute with 1/4 cup low-sodium chicken broth))
• 1 lemon (sliced to garnish)

Instruction:

1. Heat oven to 400°F | 200°C. On a large rimmed baking sheet, toss together potatoes with the oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out in an even layer and roast for 15 minutes until they’re just starting to soften and brown.
2. Push potatoes to one side of the sheet pan and arrange salmon down the centre. Rub salmon evenly with 1 1/2 tablespoons of the minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan.
3. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
4. Return to oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout, (about 10 minutes). Optional: broil in the last 2 minutes for charred edges.
5. Meanwhile, in a small bowl, combine the remaining butter, garlic and lemon juice with the wine (or chicken stock). Serve with the salmon, veggies and lemon slices!

BAKED SALMON | easy, no-fail recipe with lemon garlic butter

FAQ

Is it better to bake salmon at 350 or 400?

How long should you cook salmon in the oven for?

Is it better to bake salmon covered or uncovered?

Is it better to bake salmon at 375 or 400?